Discover the L’Oustau de Baumanière and its Michelin-starred chef, Sylvestre Wahid

Blessed with a flawless career and unfailing modesty, Sylvestre Wahid, the Michelin-starred chef of the restaurant L’Oustau de Baumanière in Baux de Provence, blends traditional Provençale gastronomy and creativity. Let’s meet him.

Imagine a beautiful 16th-century residence, renovated over the years with plenty of taste in a spectacular setting, at the foot of the magnificent village Baux de Provence… Authentic and passionate, this “mythic” establishment resembles its owners Jean-André Charial and his wife Geneviève, the site’s decorator. “A magical setting that encourages the generous culture dear to the family who have maintained the Baumanière estate for over 60 years.” A fine harmony that can be felt in the personality and the cuisine of its chef, Sylvestre Wahid…

Originally from Pakistan, Sylvestre Wahid took his first steps in the kitchen at 14 among the greatest talents, studying under Thierry Marx at the Cheval Blanc, sous-chef at the Plaza Athénée in Paris under Patrick Pagès, then Alain Solivérès. Finally, a “magnificent” experience working for Alain Ducasse in New York in the restaurant At the Essex House, with its 4 Michelin stars, the highest culinary distinction in the United States.

Sylvestre Wahid gets straight to the point, without any fuss. What counts more than anything for him in the kitchen is flavor, closely followed by creativity. He is lucky to be able to select his produce from the L’Oustau’s organic vegetable garden, and thus he privileges seasonal produce. Sylvestre Wahid is a generous man who likes to give pleasure to others. As he himself states, he hopes “to go to the heart of the produce, and the heart of people.”

He defines his cuisine as “gastronomic” “creative” and “contemporary” based around the Mediterranean and Provence. The presentation of dishes on the menu is simple and precise: creamed blue European lobster soup, beetroot gnocchi with black truffle, sea perch and shellfish, fennel and preserved lemon, and don’t miss the delicious lamb loin in pastry crust and its stuffed vegetables, Baumanière style. Straight to the point, perfection on the palate, a wonderful success rewarded by two Michelin stars in the 2012 Michelin Guide. Bravo !

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